These Crock Pot BBQ Pulled Chicken Sandwiches are smoky, sweet, and effortlessly satisfying—perfect for weeknights or gatherings!

Scale

3 lbs boneless, skinless chicken breasts or thighs

1 large yellow onion, sliced thin

2 cups barbecue sauce (your favorite brand or homemade)

1 tablespoon brown sugar

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt & pepper, to taste

Sandwich buns, for serving

Optional: coleslaw or pickles for topping

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1. Season chicken with salt, pepper, garlic powder, and smoked paprika.

2. Whisk together barbecue sauce, brown sugar, and apple cider vinegar.

3. Place onions in Crock Pot, add chicken, and pour sauce over top.

4. Cook on low for 6–7 hours or high for 3–4 hours.

5. Shred chicken and return to sauce.

6. Serve on toasted buns with optional slaw or pickles.

Use thighs for juicier meat; breasts work for leaner.

Let the shredded chicken sit in sauce before serving for deeper flavor.

Add hot sauce or chipotle for a spicier kick.